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A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 wineglassful of white wine Preparation

Method

  1. 3 tbsps.
  2. of butter 2 tbsps.
  3. of flour and bouillon 2 yolks of eggs 1 wineglassful of white wine Preparation: The meat is cut into nice pieces and the cartilage left on.
  4. Scald it for ½ minute and drain well.
  5. With the 2 qts.
  6. of water, onion, salt and spices, it is boiled until tender.
  7. Boil down the bouillon to ¾ of a quart so it is very strong.
  8. It requires 1 hour to cook the meat done.